Step 1

To make the smoky salsa… rehydrate the ancho chili by placing it in a bowl and pouring boiling water over it. Soak for 10-15 minutes. Drain and then chop.

Step 2

Place the ancho chili, tomatoes, scallions, red pepper, cilantro, lime juice, zest, and olive oil in a large bowl. Stir to combine. Taste and season with salt and pepper.

Step 3

To make the fritters… squeeze the excess moisture out of the grated zucchini. You can do this easily by grabbing a handful of it and squeezing it. Liquid will escape, so do this over the sink or a bowl.

Step 4

Place the zucchini in a large bowl. Add in the eggs and coconut flour. Mix to combine. If this mixture is too wet, add in a little bit more coconut flour. If the mixture is too dry, add in a drop of water. Season with salt and pepper.

Step 5

In a large non-stick frying pan, heat over medium heat and melt coconut oil. To cook the fritters, add in a large spoonful of batter.

Step 6

Repeat until you have filled the pan, ensuring you have left room to flip the fritters.

Step 7

Cook for 2-3 minutes on one side and then flip, and cook on the other side until golden brown and cooked through. Remove from the pan and set aside.

Step 8

Melt some more coconut oil in the pan and add the bacon. Cook to your liking, then remove from the pan.